Soba Noodle Salad
This is a refreshing cold noodle salad with a combination of soba noodles and fresh vegetables. The flavour is well balanced with a mix of roast sesame, sesame soy and sesame oil dressing that adds a wonderful taste to the noodle salad. Easy to make and such a refreshing and healthy dish, this would be perfect to make during summer.
INGREDIENTS
150g Hakubaku organic soba noodles (cooked)
1 carrot (thinly julienned into long strips)
1 lebanese cucumber (thinly julienned into long strips)
½ cup edamame (cooked and remove beans from pod)
½ cup baby spinach
2 stalks spring onions (diagonally thinly sliced)
1 tbsp toasted sesame seeds
* To toast sesame seeds, place in a dry skillet and cook over medium heat, stirring often, until sesame seeds are slightly fragrant for 3 to 4 minutes.
1 carrot (thinly julienned into long strips)
1 lebanese cucumber (thinly julienned into long strips)
½ cup edamame (cooked and remove beans from pod)
½ cup baby spinach
2 stalks spring onions (diagonally thinly sliced)
1 tbsp toasted sesame seeds
* To toast sesame seeds, place in a dry skillet and cook over medium heat, stirring often, until sesame seeds are slightly fragrant for 3 to 4 minutes.
Dressing
3 tbsp Kewpie roast sesame dressing
2 tbsp Kewpie sesame soy dressing
1 tbsp Yeo’s sesame oil
2 tbsp Kewpie sesame soy dressing
1 tbsp Yeo’s sesame oil
INSTRUCTIONS
- Cook soba noodles in accordance to packet instructions. Drain and rinse under cold water. Drain well.
- Place noodles and salad in a bowl. Add dressing ingredients. Toss well to combine.
- Taste test and add extra dressing of choice to personal liking.
- Sprinkle toasted sesame seeds over noodle salad.
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